Whipped Chocolate Porridge with Quinoa Nut Crunch

Ingredients: For porridge

  • ½ cup porridge oats
  • 1 cup purified water
  • ⅔ cup warm almond milk
  • 2 tsp organic raw honey (or agave nectar for the vegan version)
  • 1 tbsp raw cacao powder
  • 2 tsp coconut oil
  • A pinch sea salt
  • For crunchy quinoa
  • ½ cup quinoa, rinsed and strained
  • ¼ cup raw flax seeds, crushed
  • ¼ cup raw sunflower seeds
  • ¼ cup raw cashew, crushed
  • ¼ cup raw almonds, crushed
  • 1 tsp coconut oil
  • 1 tsp coconut sugar
  • A pinch sea salt
Instructions In a medium saucepan add the rolled oats and water, stir to combine, bring to boil over medium heat, then reduce the heat and let simmer for five minutes. In a cast iron skillet heat the coconut oil, then add the quinoa, seeds, nuts, salt and coconut sugar and toast for five minutes over medium heat, then transfer into a bowl and set aside to cool. Transfer the cooked oats into the blender, together with the ½ cup almond milk, coconut oil, cacao powder and agave nectar, and process to obtain a very dense but airy liquid. Distribute evenly into serving bowls, add the rest of warm almond milk, sprinkle with toasted quinoa mix and serve warm. *The quinoa mix makes a larger quantity than for two servings, but you can keep the remaining into an airtight container in the refrigerator for up to one week.   SOURCE: http://www.theawesomegreen.com/whipped-chocolate-porridge-with-quinoa-nut-crunch/  ]]>